FLASH 180™ Battered Sous Vide Chicken glazed with gochujang and served with rice, sautéed bok choy, bean sprouts and quick pickles.
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with the Hormel Foodservice.
Gochujang Glazed Chicken
INGREDIENTS
- FLASH 180™ Battered Sous Vide Chicken
- 2 tbsp. Soy sauce
- 3-4 cloves Garlic cloves, sliced thin
- 1/3 cup Water, and more to thin if needed
- 1/2 cup Gochujang
METHOD
- Fry Flash 180 chicken at 350f until it’s golden brown in 3 minutes or less. Reserve.
- Sauté garlic in a pan. Deglaze with soy sauce. Add in gochujang and stir in water until sauce comes together.
- Add back in chicken and baste until a nice glaze has formed at medium temp.
Pickles
INGREDIENTS
- Daikon, cubed
- Pulled apart mushrooms
- Cucumbers
- Korean chili flakes/powder
- Rice wine vinegar – seasoned
METHOD
- Slice and cube vegetables. Add into jars with chili flakes. Heat up rice wine vinegar. Pour over and let sit. Cool down in refrigerator to serve.
Serve with kimchi, white rice, pickles, and sautéed bean sprouts.
